THURSDAY, March 26, 2026 

14:00 – 16:00 PRACTICAL WORKSHOP: New Trends in Malt and Beer Technology with Weyermann® Specialty Malts -

                          led by Fedor Nikolashkin, Weyermann, Germany 

17:00 – 20:00 PRACTICAL WORKSHOP: The Importance of Sensory Analysis in Beer Quality Assessment - led by Dr.

                          Boris Gadžov, FlavorActiv, UK. 

FRIDAY, March 27, 2026 

8:30 – 9:30 Registration 

9:30 – 9:45 Opening of the conference (welcome speech by the chairman of the organizing committee, Dr. Goran Šarić,

                      and the Dean, Ivan Štedul) 

9:45 – 10:10 LECTURE: Yeast propagation in modern breweries: Innovations and global practices (Jan Biering, VLB

                        Berlin, Germany) 

10:15 – 10:45 LECTURE: Adapted fermentation for non-alcoholic and low-alcohol beers (Dr. Gert De Rouck, KU Leuven,

                          Belgium) 

10:50 – 11:15 LECTURE: Adapting water to beer style: how to turn "raw" water into "perfect" water (case studies) (Dr.

                        Aleksander Poreda, Krakow School of Brewing, Poland) 

11:20 – 11:45 LECTURE: Freshness sells: Practical approaches to improve beer flavour stability (Dr. Tuur Mertens,

                          CraftSense, Belgium) 

11:45 – 12:15 Short break 

12:20 – 12:45 LECTURE: Does it matter who comes first? Exploring how microbial community is established in barrel-

                             aged sour beers (Tin Kocijan, KU Leuven, Belgium) 

12:50 – 13:15 LECTURE: Using TPM to drive excellence in supply chain operations (Krunoslav Kolar, B.Eng., Heineken

                          Croatia) 

13:20 – 13:35 SHORT PRESENTATION: Yeast management - Hamilton, Slovenia (Alenka Okršlar)

13:35 – 13:50 SHORT PRESENTATION: WHC Lab Brewing&Distilling, Ireland 

13:50 – 14:05 SHORT PRESENTATION: Lallemand Brewing, Canada (Gianmaria Ricciardi) 

14:05 – 14:20 SHORT PRESENTATION: Fermentis, France (Janisz Topalidsz) 

14:20 – 14:35 SHORT PRESENTATION: Ireks 

14:35 – 14:50 SHORT PRESENTATION: Stability from nature: Functional use of plant polyphenols in brewing - Murphy

                         & Son, UK (Jonas Trummer) 

15:00 – 16:00 Lunch 

16:00 – 19:00 Socializing and networking

20:00 – Dinner and socializing in the tavern ˝Kostanjac˝

Moderator: Prof. dr. sc. Natalia Velić 

SATURDAY, March 28, 2026 

10:00 – 16:00 PRACTICAL WORKSHOP: Microbiological quality control - Microbial Mastery: Elevate Your Brewing

                            Game – led by Jan Biering Dipl. Ing., VLB Berlin, Germany